FoodService Director | October 2012

Catering is a growing business for a number of foodservice operators. But with competition from outside companies getting stiffer, operators need to make sure their events are memorable enough to generate new business. This month, we offer five tips for d

Research

Almost all respondents to our fourth Environmental Study (92%) have implemented some kind of environmentally friendly program. Converting used cooking oil to biofuel saw the largest jump in practice from last year’s survey.

Operations

Ten years ago, when Shawn La-
Pean was hired at the University of California to take over the university’s dining program, he had a conversation with athletic department administrators...

Steal this idea

Foodservice supervisors are the critical link between management, front-line staff and guests, but they are often overlooked in training or when we are soliciting input. We have a Supervisors&...
This year we featured a “Groundhog Day” movie trivia contest and served a traditional German meal to celebrate what was traditionally known as Candlemas Day, which was introduced...
Iced coffee is a popular seller in one of our retail units. Since it was so popular we started selling Iced Coffee Floats by adding local ice cream. The coffee is fair-trade certified and the ice...
When we deliver a tray to a room we put a magnetic reminder on the resident’s door. This serves as a prompt to anyone passing by that there is a tray to be picked up after meal service. The...
Since attending MenuDirections I’ve incorporated more of the 10 power foods that we learned about from Dr. James Painter. I denote each super food with a small heart for a healthy choice. I...
We wanted to ensure that all patients get the nourishment they need and the choices they want, so we started a more personalized menu ordering system. A diet tech meets with every patient and goes...
Our dining services team created a mobile Valentine’s Day kiosk. We included fresh-baked sweets, candies, fresh flowers, cards and other novelty items. The carts were pushed around campus...
To help our new students quickly understand how and where they can use their meal plan, we installed counter stickers indicating ways to pay, meal periods and meal equivalencies. I always print extra...
Between December and March I work with our wellness coordinator to offer wellness cooking demos for staff, visitors and patrons of the system. We focus on healthy cooking methods, like grilling and...
Our R.D.s conduct Healthy Choices Food Tours in our Bistro to assist our staff, family members and visitors in making informed food choices. The talks are tailored to our food stations; however, the...

Cover story

With busy customers of all ages, grab-and-go might be the standard, but that doesn’t temper diners’ desire for customized orders, especially at breakfast. Operators are responding...

Ingredients

Whole-wheat and gluten-free pastas are being added to menus as diners request options that are healthier or meet their dietary restrictions. At the same time, chefs are also upgrading classic pasta...

Under 30

Emily LaStarza, R.D., Regional Clinical Nutrition Manager for Morrison at White Horse Village in Newtown Square, Pa., is a person who is meticulous, detail-oriented and a stickler for doing things the right way because she understands that the benefit wil
In a very short time Nicole Lovely, assistant cafeteria manager II at the University of Georgia, in Athens, established herself as the Oglethore Dining Commons manager’s right-hand person, says J. Michael Floyd, associate vice president for auxiliar

Confessions

Lisa Poggas, R.D., nutrition and environmental services director at Parker Adventist Hospital in Colorado, cherishes her Jaguar convertible, loves good cheese and wishes she were more artistically inclined.

Recipes

The classic Tex-Mex breakfast option gets a school-approved update with this recipe, which features pork breakfast sausage patties, onions, peppers and shredded cheddar cheese all wrapped in spinach whole-wheat tortillas.

Five Questions

At Microsoft, in Redmond, Calif., there is a long tradition of bringing in local restaurants to offer more variety to its customers. The account is currently looking at bringing in local pizza...

Retail Experience

When it came to creating concepts for the new Union South at the University of Wisconsin, Madison, Carl Korz, assistant director for dining services for Wisconsin Unions, says his team wasn&rsquo...

Health & Wellness

When the USDA and the Harvard School of Public Health (HSPH) created their respective “healthy plate” icons to replace the traditional food pyramid recommendations, operators had...

Going Green

An empty expanse of windows inspired dining services at Gonzaga University to install a hydroponic garden. Chuck Faulkinberry, resident district manager for Zag Dining by Sodexo at the university,...

More From FoodService Director

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Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources